German Dark Chocolate Cupcakes
Moist chocolate cake topped with a coconut-pecan caramel and chocolate buttercream, German Dark Chocolate Cupcakes are indulgent treats that never disappoint.
Equipment
Ingredients
For the Chocolate Cupcakes:
- ¾ cup buttermilk room temperature
- ⅓ cup semi-sweet chocolate chips
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ⅓ cup Dutch-process cocoa powder
- 1 teaspoon espresso powder
- ½ tsp baking soda
- ½ tsp table salt
- 2 eggs large
- ⅓ cup vegetable or canola oil
- 1 tsp vanilla extract
For the Caramel Coconut Topping:
- ½ cup evaporated milk
- 2 egg yolks large
- ⅔ cup light brown sugar
- ¼ cup butter
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans toasted
- 1 tsp vanilla extract
For the Chocolate Buttercream Frosting:
- ½ stick salted butter softened
- ½ tsp vanilla extract
- ½ cup powdered sugar
- ¼ cup Dutch-process cocoa powder
- 3 tbsp heavy whipping cream
- ¼ cup dark chocolate chips
Instructions
For the Chocolate Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
- In a microwave-safe bowl, warm the buttermilk and chocolate chips for 1 minute at power level 8, or melt over a double boiler. Stir until smooth. If the mixture looks slightly separated, don’t worry, once you add the dry ingredients it will come together.
- Sift the flour, sugar, cocoa powder, baking soda, and salt directly into the chocolate mixture. Stir well, scraping down the sides and bottom.
- Add the eggs, oil, vinegar, and vanilla, mixing until the batter is smooth and lump-free.
- Divide evenly among liners, filling each about two-thirds full. Bake for 15–17 minutes, or until a toothpick comes out with moist crumbs. Let the cupcakes cool for 5 minutes in the pan, then move to a rack to cool fully.
For the Caramel Coconut Topping:
- In a medium saucepan, combine evaporated milk, yolks, brown sugar, butter, and salt. Cook over medium heat, stirring constantly, until thickened and starting to bubble gently, 7–10 minutes. It’s ready when it coats the back of a spoon.
- Remove from the heat and stir in the coconut, pecans, and vanilla. Let it cool, then refrigerate until firm enough to spread.
For the Chocolate Buttercream Frosting:
- In a microwave-safe bowl, melt the cream and chocolate chips in 30-second bursts, stirring after each, until smooth. Set aside to cool.
- Beat the butter in a stand mixer until fluffy, then add the vanilla and cooled chocolate mixture.
- Gradually whip in the powdered sugar and cocoa powder until the frosting is light and airy. Add cream, a teaspoon at a time, if it feels too stiff.
To Decorate the Cupcakes:
- Scoop or spoon the cooled coconut-pecan topping onto each cupcake and smooth it with an offset spatula.
- Fill a piping bag fitted with a star tip with buttercream and pipe rosettes on top to finish.
Notes
Chef Jenn’s Tips
- Toast the pecans first for a stronger nutty flavor. A quick dry toast in a skillet does the trick.
- Dutch-process cocoa gives the cupcakes a richer, deeper chocolate taste than regular cocoa.
- If the frosting feels too stiff, add cream a teaspoon at a time until it pipes smoothly.
Nutrition
Calories: 466kcalCarbohydrates: 45gProtein: 6gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 89mgSodium: 272mgPotassium: 279mgFiber: 4gSugar: 34gVitamin A: 432IUVitamin C: 0.4mgCalcium: 96mgIron: 2mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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